Tag Archives: Cream cheese

Tuna Mousse

21 Dec

My Grandma Young always makes this around the holidays.  I’m not usually out in California to enjoy hers anymore so I’ve learned to make it myself.  I’ve had it once this holiday season and plan to make it twice more.  It’s perfect if you know you’re going to be rushed on the day you need it; it can (and should) be made in advance and will keep quite a while.  If I’m going to serve it at a gathering, I’ll sometimes put it in a mold, or maybe just in a nice dish.  Otherwise it goes into my glass mixing bowl with a lid.  Tastes just as good that way.


  • 2 cans tuna
  • 8 oz. cream cheese, softened
  • 1 cup real mayonnaise
  • 1/4 cup water
  • 1 can cream of mushroom soup
  • 3 small envelopes Knox gelatin
  • 1 small onion, finely chopped

Blend all ingredients with a hand mixer. Either pour into a small mold or into a serving dish and allow to set in the refrigerator for 1-2 days. Serve with your favorite crackers.

recipe by Grandma Young

photo by tastespotting.com

Chocolate Vanilla Swirl Cheesecake

5 May


I must say, for something chock full of buttery Oreos, cream cheese and sour cream, it was pretty good.  (I did use fat-free sour cream…that makes it healthy, right)?  I immensely enjoyed licking out the bowl and the beaters.


  • 20 OREO Cookies, crushed (about 2 cups)
  • 3 Tbsp.  butter, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup  sugar
  • 1 tsp. vanilla
  • 1 cup  BREAKSTONE’S or KNUDSEN Sour Cream
  • 4 eggs
  • 6 squares  BAKER’S Semi-Sweet Chocolate, melted, cooled


HEAT oven to 325°F. Mix cookie crumbs and butter; press onto bottom of foil-lined 13×9-inch pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.

RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Recipe and photo by kraftfoods.com

Florida Bubble Bread

29 Oct


  • 1 large loaf Italian bread, cut on the diagonal into 3/4 inch-thick slices
  • 2 oz. prosciutto
  • 4 large garlic cloves
  • 12 T unsalted butter at room temperature, in 12 even pieces
  • 1 cup freshly, finely grated Parmigiano Reggiano cheese (easily grated in food processor)
  • Coarse kosher salt, about 1/4 tsp.
  • Freshly ground black pepper, to taste
  • About 6 oz. cream cheese at room temperature
  • Fresh rosemary leaves, finely minced by hand


1. Cover 1 or 2 baking sheets with aluminum foil for easy clean up.  Arrange the bread slices on a baking sheet.  Broil until golden brown on both sides.  Watch carefully.

2. In a food processor, with the steel knife, place the prosciutto and process until finely minced, about 6-8 seconds.  Add the garlic and process until finely minced but not pureed.

3. Place the soft butter in a medium bowl and cream using a whisk.  When light and fluffy whisk in the garlic and prosciutto mixture, 1/2 cup Parmigiano, salt and pepper.

4. Spread one side of each toasted bread slice with a thin layer of cream cheese.  Spread the garlic mixture on top and sprinkle with the remaining 1/2 cup Parmigiano.  Sprinkle the rosemary on the slices and arrange them on the baking sheets.

5. A few minutes before serving preheat the broiler with the rack about 4 inches from the heating element.  Broil the bread slices until the topping is hot and bubbling, 1-2 minutes.  Watch very carefully.  Alternatively, bake the slices in a 400 degree oven for 6-8 minutes.  Serve at once.

Serves 6-14

Pan Cream Puff

11 Jul


  • 1/2 cup margarine
  • 1 cup water
  • 1 cup all-purpose flour
  • 4  eggs
  • 8 oz cream cheese
  • 3 cup milk
  • 2  (3-oz.) instant vanilla pudding mix
  • 16 oz frozen whipped topping, thawed
  • 1/4 cup chocolate syrup
  • 1 cup sliced almonds


Preheat oven to 400°F.  Grease and flour a 9X13 inch pan.
In a saucepan or microwave, bring water and margarine to a boil. Mix in the flour and then beat in the eggs, one at a time. Spread mixture in the prepared pan, then bake for 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds (optional). Refrigerate 24 hours before serving.

From the kitchen of Mandy’s Mom

Braunschweiger Cheese Ball

11 Jul


  • 8 oz Braunschweiger
  • 8 oz Cream Cheese
  • 1 tsp Lemon Juice
  • 1 T Onion, diced
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 tsp Worcestershire sauce
  • dash Garlic powder
  • 1/4 tsp Tabasco sauce


Soften braunschweiger & cream cheese.  Reserve 4 oz of cream cheese, 1/4 C Shredded Sharp Cheddar Cheese and Tabasco sauce for topping.  Mix rest of ingredients by hands; work well.  Shape into ball and chill.  Frost with a little softened cream cheese mixed with a few drops of milk and Tabasco Sauce.  Roll in shredded cheddar cheese, chill.  Serve with crackers or celery sticks.

From the kitchen of Cathy Knorr

Buffalo Chicken Dip

11 Jul


  • 1 can Shredded Chicken
  • 8 oz Cream Cheese
  • 8 oz Spicy Ranch Dressing
  • 3 cup Shredded Cheddar Cheese
  • 8 oz Hot Sauce (Frank’s Red Hot recommended)


Stir all ingredients together.  Bake in oven for 30-35 minutes at 350 degrees.

From the Kitchen of Erin Paukert